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There is also a fast breaking menu for those looking for an iftar meal. It has premium dates, assorted dry fruits, fruit composte, marinated olives, Turkish cheese plate, pita bread, yoghurt drink, sherbets and many more.

Chef Oguz says he brought some ingredients from Turkey as these are not available here.

"Some of the things I brought are Turkish Baldo rice (bigger than other rice), Kapya pepper paste, crushed wheat (which is also used in cooking pilaf and has no sugar content) and pomegranate molasses (for salad dressing)," he told PTI.

He says evolution of Turkish cuisine is a combination of a nurturing environment, the imperial kitchen and a long social tradition.

(This story has not been edited by Business Standard staff and is auto-generated from a syndicated feed.)